R&eacute;moulade

For rémoulade, process egg yolks, lemon juice and Dijon mustard in a food processor until smooth. Add olive oil, one drop at a time, then in a thin, steady stream until incorporated. Season to taste with sea salt and freshly ground black pepper, then stir through wholegrain mustard.

Place celery in a bowl of iced water and stand for 1 minute to crisp, then drain well, pat dry and combine in a bowl with chives and enough rémoulade to coat. Arrange coppa on a platter, place celery rémoulade in centre and serve with extra rémoulade, Pecorino and bread to the side.